When I mixed this into a drink it was a bit gritty, however, when I added it to a vanilla frosting it wasn't gritty at all. I like this, I love how it has protein, it is refined sugar free and is easy to use. I will definitely buy this again.

I use glycerine for baking and desserts because it is a good sugar-free sweetener that can replace honey, agave, maple syrup, etc. I usually use it along with liquid stevia extract because it is not as sweet as honey/agave/maple syrup. I also use it in homemade ice cream recipes. Works very well! However, the jug I bought didn't come with the squirt pump shown in the photo.

I used to use blanched almond meal by Bob's Red Mill, but that left my baked goods kind of damp, dense and colorless. This almond flour, to me, is so much better/easier/faster than grinding up my own almonds. I always tend to grind too much or too little, so it would become a butter or have some random almond chunks. It adds nice textures and colors to cakes, love it!

I buy 4 giant bags of this for super cheap and it lasts me such a long time, even though I basically bake 24/7
I haven't tried using a 100% brown rice baked good though, the flavor would probably be too strong. When it's paired with oat flour, it tastes like wheat flour (or at least it does to me)

This tastes so much better than almond extract (with propylene glycol or alcohol)... it's much more mellow and natural tasting. I used 1/2 tsp in a one layer, 9&quot; Whole Orange Almond Cake, but I didn't taste it that much so next trial I would increase it to 1 tsp. Definitely going to buy this again when I run out.